WHAT YOU NEED
-8 eggs
-1 onion, chopped
-3/4 cup chopped tomatoes (either cherry tomatoes or Roma)
-200g corn kernels
-1 cup canned asparagus, drained, rinsed and chopped
-1/4 cup spring onion, sliced
-1tbsp garlic
-2tsp dried oregano
-2tsp dried parsley
-2tsp salt
-1 tsp pepper
HOW TO MAKE IT
1) Preheat your oven to 220*C and line your baking dish with baking paper.
2) Whisk together the eggs, oregano, garlic, salt, pepper and parsley.
3) In a separate bowl, mix all remaining ingredients together and transfer to the baking dish.
4) Pour the egg mixture over the top. Stir a little to make sure the egg mixture isn’t just sitting on top.
5) Bake for 10-15 minutes. You can use a skewer in the middle to make sure the egg is cooked. Bake for longer if required.
6) Allow to cool for 5 minutes before serving.
NOTE: If you like cheese, you can always add in 3/4 of a cup of grated cheese during step 3.
Savy’s Kitchen 